Start by prepping the tofu. Super firm tofu does not need to be pressed but if using extra-firm, press it according to these directions. Once pressed, hot each block of tofu into 2-3 pieces. I cut mine into 2 pieces (to get 4 total) but that makes for a pretty thick piece of tofu so you can also cut the blocks into 3 pieces (to get 6 total). Optional: slightly tear the edges of the tofu to give it a more “fried chicken” look and feel to it.

Place the tofu into a wide shallow dish and cover with the pickle juice and ½ cup of the buttermilk. Let sit for 30 minutes.

Prepare the breading by whisking together the flour, cornstarch, salt, paprika, cayenne, black pepper, garlic powder, and onion powder in a wide, shallow bowl.

When ready to cook the tofu, mix together the remaining buttermilk and hot sauce in another wide and shallow bowl.

Add enough oil to a large skillet so that it will go halfway up the pieces of tofu. Heat the oil to 375 degrees F.

Meanwhile, bread the tofu by dipping each pieces in the wet mixture so that it’s full covered and then cover it in the flour mixture. Repeat this process so that each tofu piece gets dipped in the wet mixture twice and then the flour mixture twice.

Once the oil is hot, Carefully add in the breaded tofu and fry for 4-5 minutes on each side or until they turn a beautiful dark golden brown color. Remove from the oil and place on a paper towel lined plate to catch the excess oil.

Mix together all of the ingredients for the spicy paste.

Place a piece of the fried tofu on top of the 2 slices of bread and brush on the paste (you can also dip the tofu into the sauce) and then top with pickles slices. ENJOY!

To make this vegan, combine 1 3/4 cups vegan milk with 2 tablespoons of apple cider vinegar. Let sit for 5 minutes to let t curdle and thicken a bit before using.